Chicken and Mortadella Agnolotti

Roast pork bones, pork trotters (raw) and veal ossobuco in a 400°F oven until browned, developing color and flavor.

Prepare the broth: place the roasted bones, onion quarters (skin on), carrot pieces, whole celery stalk, crushed garlic, bay leaf, peppercorns, and a pinch of tallow in a pressure cooker; add cold water, seal, and pressure‑cook for 30 minutes.

Release the pressure, add the poached chicken legs, and pressure‑cook for another 30 minutes; then remove the chicken, shred the meat, and set it aside.

Skim excess fat from the hot broth, chill the stock, and skim the solidified fat layer; clarify the cold stock by adding a mixture of egg whites, egg yolk, chopped chicken feet, half a carrot, diced celery, and kombu, then gently heat until the “fast” coagulates and the clear liquid rises.

Make the pasta dough: combine 225 g flour with 2 whole eggs, 2 egg yolks, a pinch of salt, and a little oil; knead into a smooth dough, rest for at least two hours, then laminate by folding and rolling several times.

Roll the rested dough thin, cut into squares, place a spoonful of filling on each, fold into agnolotti shapes, seal the edges, and set the formed agnolotti on a tray to dry briefly.

Prepare the filling by mixing chopped mortadella with shredded chicken, grated parmesan (about two‑thirds of the mixture) and pecorino (one‑third), a pinch of nutmeg, and ground black pepper; adjust seasoning with a pinch of salt if needed.

Cook the agnolotti in the clarified broth until they float, then serve the pasta in the broth, optionally drizzling with a touch of olive oil and extra grated cheese.

Taste the final broth and adjust with a splash of soy‑based garum and a tiny amount of white salt for extra umami.